Yield: 1 batch
|1½ cup||Lukewarm water|
|1½ tablespoon||AM Unrefined Vegetable Oil|
|3 tablespoons||Honey or maple syrup|
|1½ teaspoon||Sea salt (optional)|
|1½ tablespoon||Active dry yeast|
|1 cup||AM Amaranth Flour|
|2¼ cup||AM Whole Wheat Flour|
|Soft butter, honey, raisins,|
|Cinnamon, chopped nuts,|
|Dried lemon peel,|
|Toasted amaranth seeds|
Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about ¼" thick). Spread with butter and sprinkle with remaining ingredients, except amaranth seeds.
Toast seeds in a dry skillet until lightly browned. Roll up dough and slice 2 inches thick. Place on sides, close together in an oiled pan. Sprinkle with amaranth seeds, and bake at 350 F. for 30 to 40 minutes.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias